Specialist Interior Services
Signature Cocktails & Bar Leadership
- Modules
- 4
- Lessons
- 14
- Questions
- 70
Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 15; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.
Aligned to the IAMI GUEST Program framework. Preparatory study only — assessment and certification are carried out by an approved GUEST Training Provider. Official source (GUEST Program). Original drinks, advanced technique and running the bar.
INT-MIX-2-1 · Building Original Drinks
3 lessons
INT-MIX-2-1.1 From Brief to Balance
Practice in examiner ↗INT-MIX-2-1.1.1Designing a Cocktail from a BriefHow to turn a guest brief — a palate, a destination, an occasion or an ingredient — into an original cocktail, using drink templates and single-variable substitution, while designing for the constraints of a yacht.PreviewINT-MIX-2-1.1.2The Flavour Framework and Balance MathsThe eight levers of flavour — sweet, sour, bitter, salt, umami, texture, aroma, temperature — and the ratio, dilution and ABV maths used to diagnose and correct an unbalanced drink.Locked
INT-MIX-2-1.2 The Spec Sheet and the Signature Menu
Practice in examiner ↗INT-MIX-2-2 · Advanced Techniques and Ingredients
4 lessons
INT-MIX-2-2.1 Transformation: Infusion, Fat and Clarity
Practice in examiner ↗INT-MIX-2-2.1.1Infusion, Maceration and Sous-VideHow maceration, infusion and sous-vide extraction work, with practical ratios, timings and the over-extraction risks, plus the difference between barrel-ageing and bottle-ageing a batch.LockedINT-MIX-2-2.1.2Fat-Washing and ClarificationFat-washing relies on fat-soluble flavour compounds and freezing to separate the fat; clarification (milk, agar, filtration) removes haze and harshness by curdling or gelling and then filtering.Locked
INT-MIX-2-2.2 The House Larder, Texture and Theatre
Practice in examiner ↗INT-MIX-2-2.2.1The House Larder: Syrups, Cordials, Shrubs and Acid AdjustmentMaking the house larder — syrups, cordials, shrubs, oleo saccharum, tinctures and bitters — and using citric, malic and lactic acid adjustment to rebuild citrus when fresh fruit runs out mid-ocean.LockedINT-MIX-2-2.2.2Carbonation, Smoke, Foams, Garnish and IceForce-carbonating and bottling a cocktail, the fire and smoke-detector risk of smoking a drink onboard, foams and airs (pasteurised egg or aquafaba), dehydrated garnish and directional-freezing clear ice.Locked
INT-MIX-2-3 · Zero-Proof, Low-ABV and the Modern Guest
3 lessons
INT-MIX-2-3.1 The Zero-Proof and Low-ABV Programme
Practice in examiner ↗INT-MIX-2-3.1.1Building a Non-Alcoholic Programme That Is Genuinely GoodWhy non-alcoholic drinks fail and how to replace what alcohol does — body, bite, bitterness, acidity, aroma — to build a zero-proof programme that is genuinely good, plus the real limits of NA spirits.LockedINT-MIX-2-3.1.2Low-ABV, Aperitif Culture and Drinks for Every GuestLow-ABV and aperitivo culture as a deliberate programme for pacing guests through a long day, and how to serve pregnant guests, non-drinking guests, children and tender drivers with discretion and precision.Locked
INT-MIX-2-3.2 Allergens, Health and the Preference Sheet
Practice in examiner ↗INT-MIX-2-4 · Bar Leadership and Operations at Scale
4 lessons
INT-MIX-2-4.1 Programme, Provisioning and Cost Control
Practice in examiner ↗INT-MIX-2-4.1.1Designing the Season, Provisioning and the BondPlanning a season's bar programme around itinerary, guests and prep capacity; working with yacht provisioning agents and lead times; and the rules and controls around duty-free bonded stores.LockedINT-MIX-2-4.1.2Inventory Value, Pour Cost and Stock ControlCounting stock accurately, calculating cost per ml, drink cost, inventory value, usage and variance, and the controls — jiggering, logging, locked bond, waste tracking — that keep a yacht bar accountable.Locked
INT-MIX-2-4.2 Service at Scale, Hygiene and Responsible Service
Practice in examiner ↗INT-MIX-2-4.2.1Mise en Place at Scale, Hygiene and HACCPBatching, pre-chilling, ice planning and bar-line design for a large event; briefing non-bartender helpers; and the HACCP controls — labelling, dating, refrigeration, shelf life — plus knife, glass and ice safety.LockedINT-MIX-2-4.2.2Running a Large Event and Responsible ServiceRunning a large bar service, recognising the signs of intoxication, refusing service diplomatically by slowing before stopping, and the yacht-specific hazards — swim platforms, tenders, decks at night — that make it a safety issue.Locked